Recipe of the Week: Orzo Salad with Corn, Red Peppers and Green Onion With Herb Vinaigrette

July 25, 2018

A delicious and easy to make salad that can be kept in the refrigerator for up to five days. Orzo is a small shape pasta that blends well with a variety of vegetables. Make it ahead and leave it in the refrigerator overnight to give the ingredients a chance to marinate and blend together. Serves eight. (Chef tip: When cooking pasta bring a large pot of water to a boil, add salt and then the pasta. Cook only until "al dente." Drain and toss with a little olive oil to prevent it from sticking together.)

8 ounces orzo pasta

1 cup corn, fresh or frozen and thawed

Article Photos

Loretta Paganini

1/2 cup red bell peppers, finely diced

1/4 cup green onions, finely diced

1/4 cup white wine vinegar

2 tablespoons fresh herbs, mixed (parsley, chives and oregano)

1 teaspoon honey

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

1/4 cup grated Parmesan cheese

Cook orzo according to package directions. Drain and transfer to a large bowl and toss until the orzo cools slightly. Set aside to cool completely.

Mix the vinegar, honey, salt and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper

Toss the orzo with the corn, peppers, green onion and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve chilled or at room temperature.